I've only seen them on food shows, such as Mark Decarlo's Taste of America. Anyways, my approximation is to brown ground beef, breaking it up completely, and season it to taste. I lean toward a mild chili flavoring, but I suspect just salt and pepper is enough. Using a beef boulion base instead of salt should increase the 'beefiness' of the mix. I cook it till the mixture is quite dry. On the shows, servers sprinkled the meat with salt right before adding the top bun.

Wow, now that's quite a trip down memory lane, and in a love-hate kind of way. When my mom was working night shifts, Dad made these all the time. In my memory it was every single day, but I'm sure Mom left a casserole for us on occasion and Dad also loved to make liver and onions. He's no longer with us to hand down the recipe, but I believe it was just ground beef, onion, salt, pepper, and garlic (actually, more likely garlic powder). I don't think we embellished them with dill, mustard, or cheese. We served them on whatever the cheap version of Wonder Bread would have been at the time.

I might have to make these for my siblings at our holiday get together. So far this week Chowhound has reminded me of Tom and Jerrys and Maid Rights (or, as we called them as sharp-witted youth, Made Wrongs). It could be quite a feast!

My dad had a Maid-Rite franchise from the early 50's until the mid 80's. I ate them my my whole life growing up but I never learned the secret recipe for making a true Maid-Rite sandwich I did find this website if you are die-hard Maid-Rite and interested in getting the recipe for $.79.